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TURKEY & BROCCOLI, CARROTS, CAULIFLOWER, GREEN BEANS
Level 1
Plentiful Veggie Stir Fry
Plentiful Veggie Stir Fry
Serves 4
- a Marlene Samuels creation -
Faced with containers upon containers of post-Thanksgiving veggie dishes, none of which is enough to feed more than one person? Consider a stir fry reincarnation. Everything you need for this creation can be found in the Asian food section of your local supermarket.
Arrange the stir-fry artfully on cooked rice with a splash of soy sauce and you have a real meal with no real time! We like to add flair and flavor with chopped chives, chopped peanuts and a garnish of fresh cilantro.
1 Tbsp. vegetable or peanut oil
1 pkg. Stir Fry seasoning
3-4 green onions, cleaned and cut into 3rds
2-3 cloves garlic, cored and cut into slivers
1 16 oz. can straw mushrooms, very well drained
1 16 oz. can bean sprouts, well drained or 1 cup fresh
1 16 oz. can baby corn, well drained (or substitute 1 cup frozen corn thawed)
2 cups once-cooked vegetables (broccoli, carrots, cauliflower, green beans)
2 Tbsp. soy sauce
*Cooked turkey, boned and cut into strips pieces (optional)
Garnish: chopped chives, chopped peanuts, fresh cilantro
- In large coated skillet or wok, heat oil on high until very hot.
- Turn heat to medium, adding garlic and onions. Toss quickly for 2 minutes with two wooden spoons or spatulas.
- Add mushrooms, bean sprouts, baby corn, and blend. If using turkey, add it now so it will heat.
- Continue to toss for 1 minute. Remove from heat.
- Follow directions on stir-fry mix and add.
- Add left over vegetables, blending into stir-fry mixture until heated through, and serve immediately.
